Cook a heaping tablespoon of flour in 1 tablespoon of hot butter, and 1 cup of chicken stock, added gradually. Season with celery salt and pepper and pour half of this sauce into a small, shallow, buttered pan. Chop 1 cup of cold ohicken, quite fine, season and spread it evenly over the top of the sauce after it has thickened. Cover with the remainder of the sauce, place on ice, and when very cold and hard cut into rounds) or squares. Dip them quickly into batter, and fry in deep hot cottolene or other fat, or in clarified chicken dripping. These should be prepared over flight. The fritters will keep their shape if left a long time before the paste is cut up. - Mrs. Allan George, Park Ridge, 111.

Variation I

Take a cold chicken or turkey and remove all the meat from the bones. Dip the pieces in batter, and fry in hot fat until a light brown. Serve hot. egg and bread crumbs may be used instead of the batter, if desired. - Mrs. Gorman, 3855 Cottage Grove Ave., Chicago, 111.